The chef admits that this salad reminds him of a forest in Spring, when you can still notice the humps of snow and the carpets of old leaves here and there but the new sprouting plants and greenery starts to take over the grey and cold wood.
- 1 head broccoli
- 150g ricotta cheese
- 3-4 radishes
- Beet, Jerusalem artichoke chips
- 1 beet (oven roasted)
- Sesame seed oil
- Olive oil
1. Cut broccoli into florets (it is advisable to choose younger heads of broccoli) and blanch them – place florets into the boiling water for 30 seconds and immediately plunge them into ice water.
2. Scrub the skin of the beet thoroughly with a sponge. Rub the surface of the beet with the olive oil and pierce it with a fork, then roast it in the oven. Leave it to cool and then slice it.
3. Spread the ricotta cheese generously on the bottom of the plate or bowl. Season with the sesame seed oil and sea salt. Place the roasted beet slices on top along with the florets of broccoli and radishes cut in halves. Garnish with beets and Jerusalem artichoke chips. You can simply buy them in a store.